Method
To make pesto, combine basil, garlic, lemon juice, parmesan and pine nuts in a food processor. Process until finely chopped. Slowly drizzle in oil and process until smooth.
Heat a chargrill pan over a medium heat. Spray eggplant and capsicum with oil, and cook in batches, for 3 minutes each side or until tender. Allow to sit in a warm area.
Spray halomi with oil, then cook for 1-2 minutes or until golden. To assemble stacks, layer eggplant, capsicum, rocket, halomi, then continue until you have 2 layers. Repeat with all remaining ingredients. To serve, drizzle stack with pesto and garnish with micro herbs.
Remove from oven. Let cool slightly.
Recipe provided by MiNDFOOD INSEASON.
